Directions: Place the salmon on a baking sheet. In a small bowl, combine salt,
sugar, chile flakes, and five-spice powder. Mix well. Spread the
gingerroot over top and bottom of the salmon. Cover salmon with spice
mixture on both sides. Cover with plastic wrap and refrigerate for 3
days, or until the fish is firm to the touch. To serve, slice the
salmon as thinly as you can with a very sharp knife. Serve cold with
French bread and creme fraiche mixed with wasabi paste. Serves six.
Converted by MC_Buster. Per serving: 926 Calories (kcal); 23g Total
Fat; (23% calories from fat); 136g Protein; 35g Carbohydrate; 354mg
Cholesterol; 11750mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.